Recipe by Rosa Basile-Marrello

Did you know? Rockfish, also known as Red Snapper of the North, is a mild-flavoured, flaky fish!”

“If you haven’t had rockfish yet, stop right this minute and write it on your grocery list! No exaggeration… it is so good, buttery and rich, budget friendly, and easy to cook. 

Print Recipe

Crunchy Lemon Herb Baked Rockfish

Servings

Ingredients

• 1 rockfish fillet (available at dressed by an Olive)
• 1 lemon
• Red Veined Sorrel micro greens (available at Ortaliza Farms)
• 1/4 tsp red clay salt (available at dressed by an Olive)
• 1/4 tsp black pepper freshly cracked
• 1/2 cup Pastene Italian seasoned breadcrumbs (or panko) add zest of one lemon to breadcrumbs
• 3 tbsp EVOO your choice
• 1 1/2 tbsp Parmigiano cheese
• 1 tsp mixed herbs: parsley + basil

Servings Ingredients 1 rockfish fillet (available at dressed by an Olive) 1 lemon Red Veined Sorrel micro greens (available at Ortaliza Farms) 1/4 tsp red clay salt (available at dressed by an Olive) 1/4 tsp black pepper freshly cracked 1/2 cup Pastene Italian seasoned breadcrumbs (or panko) add zest of one lemon to breadcrumbs 3 tbsp EVOO your choice 1 1/2 tbsp Parmigiano cheese 1 tsp mixed herbs: parsley + basil

Instructions

1. Preheat oven to 425°F.
2. To a bowl, add in breadcrumbs + lemon zest mixture, mixed herbs, and drizzle in olive oil. Toss with a fork until crumbs are well moistened.
3. Season fish with red clay salt and freshly cracked black pepper.
4. Whisk eggs and Parmiagiano cheese in a bowl.
5. Bathe fillet in egg mixture for a few minutes.
6. Press the fish into the crumb mixture until evenly coated.
7. Place the fillet on a baking sheet lined with parchment paper.
8. Sprinkle the remaining crumbs over the fillets to form a thick crust.
9. Bake for 25 minutes.
10. Broil for 2-3 additional minutes until the topping is crisp and browned and the fish is cooked through.
11. Top fillet with Red Veined Sorrel micro greens. Enjoy!